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tv   [untitled]    June 14, 2013 3:00am-3:31am PDT

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feedback. >> for a lot of people i am sure this combination looks very wrong. it might not sound right on paper but when you taste it to or have it in your mouth, it is a variety. this is one of the best ways in creating community. people gather around and talk about it and get to know different cultures. that brings people together and i hope more off the grid style and people can mingle and interact and remove all our differences and work on our similarities. this creates opportunity. >> the time has come and i am very hungry. what have you got? >> i got this from on the go, a sandwich, and a caramel cupcake. i went with home cooking.
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what de think? >> i will have another bite. >> sounds good. >> that was fantastic. let's start with you. >> i had the fried mac and cheese, and twinkies. i wanted to get something kind of classic with a twist on it. >> it was crispy. >> i will admit. >> want to try fieried mac and cheese? >> was that the best twinkie? >> would you say you had the
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winning male? >> definitely. >> no. >> you are the "chompion." clair has won. you are the first "chompion." >> they know it iwas me because i got a free meal. and check a map on -- check them out on facebook. take a peek at the stuff we have cut. to get our -- check out our blog. i will have [ cheers ]
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>> this park is part of our water front. it is set to make it part of our great city and we are celebrating, the 150th anniversary of our port of san francisco. [ cheers ] so all of you who are here tonight, those of you who live and work in the city, have a great connection to our port. so it is a wonderful history, and come on down and spend your entire time at the port you will have a lovely time from our exporatorium to the giants, to the park and to go out and celebrate.
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so thank you, for the port commission, and the wonderful staff and the director. the port of san francisco, congratulations to the city of san francisco. thank you. [ applause ] >> you're watching quick bite, the show that has san francisco. ♪ ♪ ♪
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>> we're here at one of the many food centric districts of san francisco, the 18th street corridor which locals have affectionately dubbed the castro. a cross between castro and gastronomic. the bakery, pizza, and dolores park cafe, there is no end in sight for the mouth watering food options here. adding to the culinary delights is the family of business he which includes skylight creamery, skylight and the 18 raisin. >> skylight market has been here since 1940. it's been in the family since 1964. his father and uncle bought the market and ran it through sam taking it over in 1998. at that point sam revamped the market. he installed a kitchen in the center of the market and really made it a place where chefs look forward to come.
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he created community through food. so, we designed our community as having three parts we like to draw as a triangle where it's comprised of our producers that make the food, our staff, those who sell it, and our guests who come and buy and eat the food. and we really feel that we wouldn't exist if it weren't for all three of those components who really support each other. and that's kind of what we work towards every day. >> valley creamery was opened in 2006. the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries and bakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines
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around the corner. so, that's been a huge success. in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place.
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we really want everyone to feel like they can be included in the conversation. a lot of organizations i think which say we're going to teach cooking or we're going to teach gardening, or we're going to get in the policy side of the food from conversation. we say all of that is connected and we want to provide a place that feels really community oriented where you can be interested in multiple of those things or one of those things and have an entree point to meet people. we want to build community and we're using food as a means to that end. >> we have a wonderful organization to be involved with obviously coming from buy right where really everyone is treated very much like family. coming into 18 reasons which even more community focused is such a treat. we have these events in the evening and we really try and bring people together. people come in in groups, meet friends that they didn't even know they had before. our whole set up is focused on communal table. you can sit across from someone and start a conversation.
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we're excited about that. >> i never worked in catering or food service before. it's been really fun learning about where things are coming from, where things are served from. >> it is getting really popular. she's a wonderful teacher and i think it is a perfect match for us. it is not about home cooking. it's really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of
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offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here. >> we want them to walk away feeling like they have the tools to make change in their lives. whether that change is voting on an issue in a way that they will really confident about, or that change is how to understand why it is important to support our small farmers. each class has a different purpose, but what we hope is that when people leave here they understand how to achieve that goal and feel that they
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have the resources necessary to do that. >> are you inspired? maybe you want to learn how to have a patch in your backyard or cook better with fresh ingredients . or grab a quick bite with organic goodies. find out more about 18 reasons by going to 18 reasons.org and learn about buy right market and creamery by going to buy right market.com. and don't forget to check out our blog for more info on many of our episodes at sf quick bites.com. until next time, may the fork be with you. ♪ ♪ >> so chocolaty. mm. ♪ >> oh, this is awesome. oh, sorry. i thought we were done rolling.
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♪ ♪ >> good morning, everyone. i'm tailor stafford, president and ceo of pier 39 and on behalf of our grateful water front family, it is my privilege to extend a sincere thank you to the port of san francisco for all that you have done, and continue to do to build the best water front in north america. pause plause [ applause ] >> from at&t, home from the world champion san francisco giants to the building, to the new exporatorium, and new cruise ship terminal to pier 39 and all of the restaurant and businesss in between, we are all proud to wish you, the port of san francisco a happy, 150th
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anniversary. today, project such as the new warriors arena establish the port as a world class destination, due for large part to the vision of mayor ed lee and monique moyer and as well as the dedication of the port commissioners and staff. it is now my pleasure to introduce honorable ed lee, mayor of san francisco. [ applause ] >> good morning, everybody. happy birthday. i just want to make sure that you know that if you combine the ages of myself, or president chiu, and monique moyer we might get to 150 years, maybe. but i'm down here to have fun, today, get out of city hall, go to bubba gumps and make sure that i spend it with other people who love to have fun like our port commission and hers directors and the staff
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and the rec and parks here and i know that the fire chiefs had to lessen her fun time and go to a three alarm fire and thank you to her for being vigilant for the city. and we would rec and park they have discovered yet another great partner to find water front open space that we can all enjoy, both in terms of getting our public to understand our bond program better, but also to create new spaces. so thank you, phil for being here as well. our port commissioners extend not to present but to past for commissioners and he knows that and i saw mike and others, because it takes generations of people to create things along the water front. it is incredibly expensive to restore a lot of our piers and monique is the first person to know that intimately and historically but we do have
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persons and entities that want to continue this fabulous water front experience and to make investments, where there is jefferson street, brandon wharf and pier, 30, 32 and the exporatorium this wonderful opportunity. i want to thank, past and present port commissioners, and i see them here now. that they have earned the title of being the greatest stewarts of our water front and so thank you for your ongoing effort to do this. [ applause ] >> and the work incredibly well with the other agencies. i know that because this is pier 39 and one of the most iconic travel destinations, i understand that is why, john martin was here, because while he flies airplanes he is part
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of an incredible transportation center and we all know that and we all share in that wonderful experience with being clearly, the best nation for so many, millions of people, every day. and as we do this, we reinvent and reinvest and find other reasons for people to enjoy themselves here. and those projects like the exporatorium and like the bay lights and renewed effort to create more water-base theds transportation to compliment the bridges that we build. we will create more bridges on the international level for our city. so, all of that in the context of a great anniversary, 150 years, there is going to be throughout this year, more stories to be told about what this 150 years means to our city, because, there is a lot of generations of people who came to this city, many, many years, built communities, built
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their small business and their livelihood and hopes and helped us to establish the fisherman's wharf and help us to establish all of the maritime that they have created life times of reasons of why people want to continue visiting our city and we need to acknowledge all of that history. and all of it has not been easy, there have been difficult things and we have had fights over what is proper, and what is not proper, but we have always had in our sites in all of these different struggles, the success of our city, the golden gate bridge and the hope that it brings to many generations of immigrants that is what our city is built on and the honor that we have with all of our labor partners who also jimmy herman and the cruise ship terminal that they are honoring and built it through years of generations of
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struggle but also great celebrations that we have. and so this is wonderful year, and 150 years of history. let's learn it all and continue to appreciating, but let's look forward to the next 150 years, because we are building the infrastructure to do that. we are laying the foundation to do that. we are creating partnerships among the agencies, but also public, private partnership to create it, because i will tell you that someone who is going to invest, $250,000 to $200 million on the piers it is an incredible to the faith that they have in the city and it is about investing confidence and why we exist in such a great wonderful city and so thank you monique and the port commission and to all of your wonderful partners and staff for working so hard with the entities like pier 39 and others who will continue to invest in the confidence here and along the water front and thank you to the labor and all of your
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partners thank you to all of the other agents for being here, happy 150th anniversary, to our great city. >> thank you, we wish to continue your success. also, here with us today is the president of the board of supervisors, and the supervisor from our very own district three, david chiu. [ applause ] >> thank you, tailor. mr. mayor, if it is okay, could you and i just declare it a city holiday today so we don't have to go back to work and hang out here on pier 39? >> i want to thank all of you who are the incredible diversity of the community that is the port. the community that our water front peers and our wharfs. this is the story of our city. our port has really defined our past as i think that we all know, the first 49ers came right here to this spot to
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build this city, during world war ii, our military ships were recommissioned, right here from our port. we know that our friends from labor as the mayor said, built our city, starting here with this water fort and this is the story of our city and we also know that the water front in the port defines who we are and it is amazing in 2013, if you just walk along the water front in my district, you will start at the fisherman's wharf street scape improvements and to the cruise ship terminal that we just cut the ribbon for and you walk down to the terminals and the ports where america's cup will entertain a million, international visitors within a few months. walk down a couple more blocks to piers 15, 17, where we are going to see a half a million kids come to go all the way down to what we know that will be the next site of the
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warrior's arena and down to the ballpark and the water phone and the port is our city's present and it is our city story. but we also know that this is a story that is going to continue and one of the things that we love in pier 39. if you come here any day you will see the boys and girls playing with their parents who will come back a few years later as teenagers and young adults. and young men and women, flirting on the peers, dating each other, who will come back a few years later for their honeymoon, who will come back a few years later with their kids. and so, the cycle of the story of our city continues and that i know that in 50 years when we are celebrating the 200th birthday of this blai, when monique's grand daughter and ed lee's great grandson, are helping to run this city, they will look back on to the city leaders today, who are represented by all of you. and say, you know, in 2013, our
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city forefathers or city foremothers thought it appropriate to invest in our port and make sure that we are building a 21st century port to last, happy birthday. thank you. >> i think that we all look forward to that moyer lee, administration. and finally, our good friend and dynamic leader, the executive director of the port of san francisco, monique moyer. [ applause ] >> thank you. >> okay, so raise your hands, how many of you would like to be me today? i am so humble and honored, what a great fortune to land my term right on the 150th year because the one thing that i will tell you about being 150 years old if you realize that your time is really short and insignificant, and if i were to dare to count how many port directors there have been
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before and how many there will be after it will become more of a second time, but, i get to be here with all of you and so many of you who have been here at this water front for decades, all of you from fisherman's wharf thank you for coming today, because of you it is our water front that has evolved ahead of everywhere else in the world this is a perfect place to celebrate. because here we have a little bit of something of everything, in fisherman's wharf. it has been part of the port since its inception that is how we ate, and how we did commerce and how we paid for the fish we ate with gold but nonetheless we subsifted on fish and the agriculture that was born around the bay and san francisco to feed the miners who were farmers and to create a new economy for san francisco and haven't we brilliantly and completely made new economies and so many knew that we have to name the latest new economy of the economy of invention and
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creativity and isn't that what we were doing in the gold rush and so it was stunning to be here with all of you who have made this possible. in 1900, the community worked with us to move up here in this area of a water front, and more of a lagoon area where we could congregate better and save the area where fisherman's wharf had been for the commerce that was needed to sustain our city. as the most of the logistics changed and as the needs changed as a community it was fisherman's wharf that helped us to envision what could be the future. in almost 50 years ago, the discussions began, how to enlifen our water front and how to keep it a working water front as we have here with all of us, as visitors, as those folks who are enjoying the great suit that they have to offer and the wonderful open space and also the working ferries that are helping to transport us around the bay and are here for us in times of emergency and celebration and so that is bha we stand for in
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san francisco, and this is a terrific place for us to celebrate, and i could not be more honored to be here with all of you, to celebrate those generations that went before us. and as mayor lee, and president chiu said so eloquently, those generations that will come after us, it is a tremendous honor, and i thank you for being here to share in that honor and please happy birthday, to all of you, and to the board of san francisco. [ applause ] thank you, monique. >> and now the moment that we have all been waiting for. the birthday cake. >> i would like the speakers to gather on the cake and lead us all to sing happy birthday to the board of san francisco. ♪
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[ applause ] >> you're watching quick bites, the show that is san francisco. and today you're in for a real treat. oh, my! food inspired by the mediterranean and middle east with a twist so unique you can only find it in one place in san francisco. we're at the 55th annual armenian festival and bizarre. this is extra special not only because i happen to be armenian, but there is so much delicious food here.
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and i can't wait to share it with all of you. let's go. armenia, culture and cusine has had much cultural exchanges with its neighbors. today armenian food infuses he flavor from the mediterranean, middle east, and eastern europe. >> this is our 55th year and in san francisco we're the largest armenian food festival and widely recognized as one of the best food festivals in the area. we have vendors that come up from fresno, from los angeles showing off their craft. we really feel like we have something for everyone in the neighborhood and that's really what it is, is drawing people to see a little bit of our culture and experience what we experience weekend in and weekend out. >> we are behind the scenes now watching the chef at work preparing some delicious armenian kabob. this is a staple in armenian cooking, is that right? >> absolutely, since the beginning of time. our soldiers used to skewer it on the swords.
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we have a combination of beef and lam and parsley. and every september over 2000 pounds of meat being cooked in three days. >> after all that savory protein, i was ready to check out the fresh veggie options. >> this is armenian cheat sheet. it's tomatos and mint and olive oil. that makes summer food. and what i'm doing is i'm putting some nutmeg. it is kind of like cream cheese. in armenia when they offer you food, you have to eat it. they would welcome you and food is very important for them. >> in every armenian community we feel like we're a "smallville"age and they come together to put on something like this. what i find really interesting about san francisco is the blends of armenia that come together. once they are here, the way people work together at any
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age, including our grandmothers, our grandfathers, skewering the meat, it's fun to see. fun to see everybody get together. >> we call it subarek. it's a cheese turn over if you want. we make the dough from scratch. we boil it like you do for la san i can't. >> the amount of love and karin fused in these foods is tremendous. they come in every day to prepare, cook and bake bread, all in preparation for this big festival. >> nobody says no. when you come them, they have to come tomorrow for the feast. >> what a treat it is to taste a delicious recipe, all made from scratch and passed down through generations. it really makes you appreciate the little things. >> it's one of the best festivals. it's outstanding, a marvelous occasion. >> we're outside checking some of the food to go options. i grabbed myself a ka bob sandwich, all kinds of herbs
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and spices. i'm going to taste this. looking fantastic. one of the best i've had in a long time. you know it's delicious b i have just enough room for dessert, my favorite part. we're behind the scenes right now watching how all the pastries get made. and we've got a whole array of pastries here. honey and nuts and cinnamon, all kinds of great ingredients. this is amazing. here's another yummy pastry made with filo dough. oh, my god. really sweet and similar, it's lighter. this is what i like. we have a lovely row here. looks like a very delicious and exciting surprise. i'm going to bite into it. here we go. um. this is great with armenian coffee.
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